Description
Listen, this is the breakfast casserole that ends all breakfast casserole debates. We’re talking about fluffy scrambled eggs loaded with savory sausage and pockets of creamy, tangy cream cheese that melt into pure heaven when you take a bite. It’s like someone took your favorite weekend brunch and turned it into a one-pan wonder that feeds a crowd without you having to flip a single pancake or stand over the stove flipping eggs to order.
This beauty is what happens when you want to look like a breakfast hero but also want to actually sit down and enjoy your coffee while it’s still hot. Make it the night before, pop it in the oven, and boom — you’re serving restaurant-quality brunch from your pajamas. Your houseguests will think you’re some kind of breakfast wizard, but really you just threw a bunch of delicious stuff in a dish and let the oven do the heavy lifting.
Ingredients
For the Base:
- 1 lb breakfast sausage (spicy or mild — your call)
- 12 large eggs
- 1 cup whole milk
- 8 oz cream cheese, cubed and softened
- 2 cups shredded sharp cheddar cheese
- 1/2 cup green onions, chopped (save some for topping)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt + pepper to taste
For Extra Flavor:
- 1 red bell pepper, diced (optional but adds nice color)
- 4 oz mushrooms, sliced (if you’re into that)
- 2 tbsp butter
- 1/4 cup fresh chives, chopped
For the Top:
- 1/2 cup extra cheddar cheese
- More green onions
- A few dashes of hot sauce (if you’re feeling spicy)
Instructions
Preheat oven to 350°F. Grease a 9×13 baking dish like your life depends on it — trust me on this.
If you’re adding bell peppers or mushrooms, sauté them in a little butter until soft. Set aside.
In a large skillet over medium-high heat, cook the sausage, breaking it up as it cooks.
Cook until it’s nicely browned and no longer pink (about 8-10 minutes).
Drain excess grease but leave a little for flavor — we’re not being health nuts today.
In a large bowl, whisk together eggs and milk until smooth.
Add the softened cream cheese cubes and whisk until mostly combined (a few small lumps are fine — they’ll melt and create creamy pockets).
Season with garlic powder, onion powder, salt, and pepper.
Stir in 1 1/2 cups of the shredded cheddar and most of the green onions (save some for garnish).
Add the cooked sausage to the egg mixture.
If you sautéed veggies, fold those in too.
Give everything a good stir to distribute evenly.
Pour the entire mixture into your greased baking dish.
Top with the remaining 1/2 cup cheddar cheese.
Cover with foil (this is key for even cooking).
Bake covered for 25 minutes.
Remove foil and bake another 15-20 minutes until the center is set and the top is lightly golden.
You’ll know it’s done when a knife inserted in the center comes out mostly clean.
Let it rest for 5-10 minutes before serving (I know, the waiting is torture).
Top with remaining green onions, fresh chives, and a light sprinkle of hot sauce if desired.
Cut into squares and watch people’s faces light up.
Notes
- Serve with buttery hash browns and fresh fruit for the full brunch experience
- Add a side of crispy bacon or maple sausage links (because why not?)
- Pair with mimosas, bloody marys, or really strong coffee
- A dollop of sour cream on top is never wrong
- Toast some good bread for sopping up every last bit
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: ~385 kcal
- Carbohydrates: ~4g
- Protein: ~22g